To make the crust: Heat oven to 400 degrees. Grease a 9 1/2-inch springform pan (with removable bottom), or similarly sized tart pan. Beat the softened butter and sugar in bowl until light and fluffy. Stir in flour, milk and almond extract. Press this mixture into the bottom and sides of the pan. Bake until pale brown, 12 to 15 minutes. Cool completely.

To make the filling: Combine cream cheese, powdered sugar and vanilla extract in a deep bowl. Beat until light and fluffy. Continue beating as you drizzle in the heavy cream. Chill thoroughly.

To make the topping: Mix cranberries, 1/2 cup of the sugar and 1/2 cup water in saucepan. Bring to boil; cook 2 minutes, stirring occasionally. Combine remaining 1/4 cup sugar and cornstarch; stir into cranberry mixture. Cook until thickened, 1 to 2 minutes. Cool mixture, then chill it thoroughly.

To assemble and garnish the tart: Spread cream cheese filling evenly over crust. Spoon cranberry topping over filling to within one inch of filling edge.